Peanut butter & wildfarmed oat flapjack
Flapjacks don’t need to be complicated. They’re delicious even in their simplest form: oats, butter, golden syrup and sugar. One
Strawberry shortbread cheesecake
A buttery shortbread-style bake with a creamy cheesecake filling and bursts of strawberry running through the middle. It’s somewhere between
The Mediterranean diet has outlived every wellness trend
Nutrition trends move fast. The Mediterranean diet doesn’t. And yet, despite being one of the least dramatic approaches to eating,
Yejin Kang reaches UK Barista championship semi-final
Huge congratulations to barista Yejin Kang on reaching the semi-finals of the UK Barista Championship—an outstanding achievement that places her
From classroom to cellar: BM’s top WSET performers explore Rioja
Earlier this year, ten of the highest-scoring participants from a WSET (Wine & Spirit Education Trust) programme, a globally recognised
71 Miles, one purpose: A memorable ride for Hospitality Action
“What an incredibly fun day we all had, with smiles, laughter and just a hint of sunburn and sore legs
Pineapple crema
If you’re looking for a fresh alternative to a classic sauce for seafood or sharing plates, this pineapple butter is
Strawberries and cream stuffed crème brûlée toast
If strawberries and cream met a crispy, caramelised dessert toast, this would be it. Inspired by the stuffed toast trend,
Korean glazed celeriac with sesame ketchup
A bold, plant-forward dish that proves celeriac can be every bit as good as a meat dish. Glazed in a
Green gazpacho with braised leek and almonds
A fresh take on a classic, this green gazpacho is all about using what you already have. Built around surplus
Saddle of Herdwick lamb with herb crust and beautifully glazed fondant Ratte potatoes
A proper centrepiece dish, this saddle of Herdwick lamb is topped with a vibrant herb crust and served with beautifully
Supporting opportunity through work experience with Luminary
Hospitality has always been an industry built around people. Kitchens bring together individuals from different backgrounds, experiences and cultures, all
Moussaka
There’s nothing quite like a moussaka when it’s done properly. It’s a dish that takes a little time, but it’s
Oat crumble
Not all crumble toppings are created equal. This one is brilliantly simple, incredibly versatile, and designed to work across both
Whole roasted cauliflower cheese with oat
Made to share, this whole roasted cauliflower cheese with oat crumble is all about flavour over fuss. Made with a
Herb crust
A simple way to transform surplus herbs into a bold, flavourful crust. With just a few ingredients, this herb crust
Grounds to Grapes: An afternoon exploring the future of sustainable coffee and wine
Throughout the past year and a half, our ESG Roundtables have explored a wide range of topics, from responsible sourcing
Gut health beyond the gut
Gut health has become one of the biggest conversations in nutrition. Social media often focuses on foods such as kefir,
Meet Fix8: Rethinking soft drinks through gut health
At BM, we’re always looking for ways to bring something a little different, a little more meaningful, to our clients
Introducing JAMU through BMInc: crafted with purpose, rooted in nature
BMInc is all about supporting brilliant, emerging food and drink businesses by working with them closely and bringing their products
Why ethical supply chains matter in modern contract catering
As chefs, we often focus on developing dishes and menus, but investing time in people — and where our food
Glazed fondant Ratte potatoes
If there’s one potato dish that never fails to impress, it’s this one. These glazed fondant Ratte potatoes are glossy,
Portokalopita – Greek orange and phyllo syrup cake
This is one of those desserts that instantly takes you somewhere sunny. Portokalopita (Πορτοκαλόπιτα) is a traditional Greek orange cake
Classic apple tarte tatin
A true French classic, tarte tatin is all about balance. Soft, sweet apples, deep caramelisation, and a crisp puff pastry